Slow Cooker Lentil Tacos with Indian Spices
An easy slow cooker recipe that gives traditional tacos a different spin using nourishing green lentils. Once seasoned south Asian spices, pile the lentils on tortillas with yogurt, cilantro, and hot sauce or Indian chutney, if you like.
Ingredients
- 1 ½ cups Green lentils
- 2 tablespoons extra-virgin olive oil
- 1 medium diced onion
- 2 medium diced carrots
- 2- inch piece minced fresh ginger
- 2 cloves minced garlic
- 1 small finely chopped jalapeño pepper (optional)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 1 tablespoon tomato paste
- 3 cups low-sodium vegetable or chicken broth
- 3/4 teaspoon kosher salt, plus more to taste
- 8 Corn or small flour tortillas
- 3/4 cup Plain yogurt
- 1/3 cup cilantro sprigs
- Optional garnishes: finely shredded cabbage, pickled cabbage, hot sauce, Indian-style chutney
Instructions
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Pick through the lentils to be sure there is no debris or tiny stones.
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Heat the olive oil over medium-high in a large skillet. Add the onion, carrot, ginger, garlic and optional jalapeño. Sauté gently for 3 minutes. Add the coriander, turmeric, cumin and curry powder and cook for an additional 2 minutes. Transfer to the slow cooker. Add the tomato paste, lentils and broth and stir well.
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Put the lid on the slow cooker and cook on high for 2 hours or low for 4 hours until the lentils are very tender. Add the salt, stir, and taste to see if more salt is needed.
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When ready to serve, warm the tortillas directly over a gas burner or in a cast iron skillet until just slightly blistered and wrap in a clean dish towel. Make tacos by topping a tortilla with a generous spoonful of lentils, a dollop of yogurt, a pinch of fresh cilantro, and any of the optional garnishes.
Recipe Notes
Very slightly adapted and used with permission from the Zen of Slow Cooking, where you can find an abundance of fabulous slow cooker recipes.